Description

Thin, crunchy crackers made from sourdough discard, flavored with fresh rosemary and sea salt. Perfect for snacking, cheese boards, and gifting.

Ingredients

Scale

1 cup sourdough discard (about 225g)

1 cup all-purpose flour (120g)

2 tablespoons unsalted butter, melted (or olive oil)

1 teaspoon honey or brown sugar

1 tablespoon fresh rosemary, finely chopped

1/2 teaspoon fine sea salt

olive oil or egg wash, for brushing

coarse sea salt, for topping

optional add-ins: garlic powder, sesame seeds, everything bagel seasoning, smoked paprika

Instructions

1. In a bowl combine sourdough discard, melted butter, honey, salt, and rosemary until smooth.

2. Gradually add flour and stir until a soft dough forms, adding extra flour if sticky.

3. Wrap dough and refrigerate 30 minutes to firm up.

4. Preheat oven to 350°F (175°C) and line baking sheets with parchment.

5. Roll dough between sheets of parchment to 1/16 inch thickness.

6. Cut into desired shapes and prick each cracker with a fork.

7. Brush tops with olive oil or egg wash and sprinkle with coarse sea salt.

8. Bake 18–22 minutes, rotating halfway, until deep golden.

9. Cool completely on a wire rack to achieve maximum crispness.

10. Store cooled crackers in an airtight container; reheat at 300°F for 5–7 minutes to refresh if needed.

Prep Time: 45 minutes
Cook Time: 20 minutes
Category: snack
Method: baking
Cuisine: american

Nutrition

Serving Size: 5 crackers

Keywords: sourdough pretzel crackers, crispy sourdough crackers, rosemary sea salt crackers, sourdough snacks, savory discard recipes, sourdough finger food, savory crackers